On any given night at Al Biernat’s you might run into a celebrity — Rob Thomas or Martin Short, perhaps. The restaurant’s good reputation is rooted in years of hard work and attention to detail. For 15 years Al Biernat worked as the general manager for the Palm Restaurant. In 1998 he decided to open his own steakhouse with a premium selection that would satiate any carnivore’s appetite. “A lot of people compare us to a New York restaurant, but it’s also a neighborhood place known for great steaks and great service,” says Brad Fuller, general manager and nephew of the legendary Biernat. Customers even ask for specific bussers and servers when they come in, Fuller says. The charming staff isn’t the only draw to the restaurant — the cowboy-cut ribeye is a heaping 24-ounce steak (wet aged for 28 days) cooked on the grill and marinated with an olive oil base. The best way to eat it is medium rare plus, but it can be cooked any way you like, Fuller says. Al Biernat’s chefs even make an oft-shunned vegetable delicious — sautéed in olive oil, topped with freshly smoked bacon and drizzled with crème fraîche, you’ll second-guess your childhood hatred of Brussels sprouts.
Manhattan at Al Biernat’s Photo by Mark Davis
Al Biernat’s
4217 Oak Lawn Ave.
214.219.2201
Ambiance: Cozy
Price range: $23–$85
Did you know? Try the ribeye medium rare plus to medium with a little béarnaise sauce on the side.
Three more spots for meatheads
Though this family-operated steakhouse is known for its mesquite broiled steaks, they also serve tenderloins, sirloins, ribeyes, T-Bones and prime rib on mesquite grills. 5423 Lovers Lane, 214.352.8320
Cheesecake at Bugatti Ristorante Photo by Mark Davis
Try the veal diane, a plate of veal scaloppini with crabmeat in brandy cream sauce. If you’re the type that feels guilty about eating veal, the outdoor patio overlooking Bachman Lake and sweet owner Zee Bugatti may put you at ease. 3802 W. Northwest Highway, 214.350.2470
Medina specializes in Moroccan/Mediterranean cuisine where the skewers of merguez lamb sausage seasoned with fennel and oregano are just the kind of garnish your couscous needs. 2304 Victory Park Lane, 214.979.0003
Food and wine online visit prestonhollow.advocatemag.com/dining
